Have I got a new culinary mystery series for you! The first book is Chocolate Chip Cookie Murder by Joanne Fluke. This culinary mystery series is based on the adventures of a thirty-something-year-old single woman named Hannah Swensen. Hannah lives in a small town in Minnesota called Lake Eden and owns a bakery/cafe called The Cookie Jar. In this first book, she happens upon a murder behind her store and wants to find out why. This leads Hannah on a quest to find the truth. As she involves herself in small town life, she makes sure to bring along yummy cookies in order to soften up those she questions about circumstances regarding the murder. Along the way, there are some romantic interests that pop into Hannah’s life and lots of twists and turns on her quest for the truth. I hope you enjoy these two cookie recipes from the book (I couldn’t just pick one because they were both so good!!!!) and then check out the book and get the other cookie recipes, including black and whites, sugar cookies, and chocolate-covered cherry delights.
Chocolate Chip Crunch Cookies
1 cup butter (2 sticks, melted)
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 beaten eggs (you can beat them up with a fork)
2 1/2 cups flour (not sifted)
2 cups crushed corn flakes (just crush them with your hands)
1 to 2 cups chocolate chips
Preheat oven to 375*F, rack in the middle position.
Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.
Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula.
Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important – it makes them crisp.)
Yield: 6 to 8 dozen, depending on cookie size.
Note: If these cookies spread out too much in the oven, reduce temp. to 350*F and do not flatten before baking.
I didn’t have any butter thawed at the time so I used margarine and they turned out just fine. I baked them at 375*F for 8 minutes. I know it’s tempting to do because I do it with all my cookies, but wait until these cookies are completely cool before eating. In fact, I liked these cookies even better the following day! They were a nice change to regular chocolate chip cookies with the added crunch! These made about 5 dozen cookies with the standard 1-inch cookie scoop that I used.
1 cup butter (2 sticks, 1/2 pound)
3 cups brown sugar
4 eggs, beaten (with a fork is fine)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons vanilla
2 cups finely chopped pecans
4 cups flour
Preheat oven to 350*F, rack in the middle position.
Melt butter and add brown sugar. Mix well and let cool. Add beaten eggs and mix. Add salt, baking soda, vanilla, and nuts. Mix well. Add flour and mix until flour is thoroughly distributed.
Form dough into balls with your fingers. (Make them the size of a walnut with shell.) Place them on a greased cookie sheet, 12 to a standard sheet. Press them down with a spatula. (Spray it with Pam first, or grease it.)
Bake at 350*F for 10 to 12 minutes. Let cookies set up on sheet for one minute, then remove them to a wire rack to finish cooling.
Yield: 8 to 10 dozen, depending on cookie size.
I have never had cookies that melted in your mouth like this! They were so addictive. I couldn’t eat just one. I had to get them out of my house because I probably ate a dozen of them (or more) on my own! The cookie on these is reminiscent of caramel and the crunch from the pecans is a nice contrast to the chewy part of the cookie. If you like caramel and pecans, this is definitely a cookie you want to try! Again, the yield on these was less than included in the recipe. This made about 6 dozen with the standard 1-inch cookie scoop. I hope you enjoy them as much as I did!